Easy Weeknight Peanut Noodles with Roasted Broccoli.
This Easy Weeknight Peanut Noodles with Roasted Broccoli is SO QUICK! Creamy peanut sauce, roasted broccoli, and tender noodles ready in under 30 minutes.
Equipment
- Baking Sheet
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
- 2 to 3 cups broccoli florets (or as much as you’d like)
- 1 tablespoon toasted sesame oil
- Pinch salt
- Pinch pepper
- Pinch crushed red pepper flakes
- 2 (3-ounce) packages ramen noodles flavor packets discarded
- 3 tablespoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1/3 cup peanut butter
- 1/4 cup soy sauce reduced sodium tamari recommended
- 1/4 cup warm water
- 1 tablespoon chili garlic sauce (sambal oelek)
- 1 tablespoon fresh lime juice
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- 1/2 cup chopped peanuts
- 3 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). Spread the broccoli florets on a baking sheet and drizzle with 1 tablespoon of toasted sesame oil. Season with a pinch of salt, pepper, and crushed red pepper flakes. Toss to coat and roast for 20 minutes or until the broccoli is tender and slightly crispy.
- While the broccoli is roasting, bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes. Drain and set aside.
- In a mixing bowl, combine 3 tablespoons of sesame oil, minced garlic, grated ginger, peanut butter, soy sauce, warm water, chili garlic sauce, lime juice, and honey. Whisk until smooth and creamy. Adjust the consistency with more water if necessary.
- In a large bowl, combine the cooked ramen noodles with the peanut sauce. Toss well to ensure all the noodles are coated evenly.
- Add the roasted broccoli, sliced red bell pepper, and green onions to the noodles. Toss gently to combine. Top with chopped peanuts and fresh cilantro for added crunch and flavor.
Notes
- Use gluten-free or rice noodles to make this dish gluten-free.
- Substitute honey with maple syrup or agave nectar for a vegan option.
- Replace noodles with spiralized zucchini or shirataki noodles for a low-carb version.
- Adjust chili garlic sauce amount to customize spice level.
- Store components separately in airtight containers in the fridge for up to 3 days.